my new crunchy, salty fix

May 18, 2011

It's not easy to convey how light and crispy these "chips" are through a photograph.  But these babies are perfectly salty and perfectly crunchy!
These are, of course, a much healthier alternative to any potato chip out there.  Even better, kale is one of the healthiest veggies you can eat.  

Kale is a leafy, green vegetable and close cousin to cabbage, collards and brussels sprouts. It's very rich in antioxidants and it's great for your heart, among many of its other nutritional benefits.  Why not add this quick snack to your regular repertoire?  

Kale Chips

vegan, gluten-free
one bunch kale, rinsed and patted dry
sesame oil
sea salt, to taste
paprika, to taste
minced onion, to taste

  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper; Set aside.
  2. Tear apart kale leaves from their tough end and the inner stems by hand.  Tear leaves into bite-sized pieces. 
  3. Place kale pieces in large bowl and begin by adding 1 tablespoon of sesame oil.  Toss together (and gradually add more olive oil until the leaves are lightly coated).  Don't overdo because they'll be soggy rather than crispy.  
  4. Sprinkle in sea salt, minced onion and paprika.  Toss until evenly distributed.
  5. Pour the kale pieces evenly in a single layer on the lined baking sheet. 
  6. Bake for about 10-13 minutes or until crisp.   Keep a close eye and test for crispiness.  Gently toss the kale chips (when there are about five minutes left of baking) to even out cooking.